dessert - shortbread, caramel, and chocolate!

Billionaire’s Shortbread

Makes 16 very rich bars.  This was in the March 2014 issue of Food and Wine magazine.  I am not so skilled at making caramel so I just use a jar of salted caramel sauce from Trader Joe’s instead of making my own.  In addition to just the salt topping you could top them with roasted nuts, sliced candied ginger, mini-marshmallows, or crushed pretzels.

Shortbread:                                                    ½ c. heavy cream

½ c. cold, cubed unsalted butter                        ½ tsp. kosher salt

¾ c. flour                                                          1 c. sugar

⅓ c. sugar                                                        2 Tbs. water

¼ c. fine cornmeal                                            Chocolate Ganache:

½ tsp. kosher salt                                             9 oz. 70% dark chocolate

Caramel:                                                         ¾ c. heavy cream

½ c. unsalted butter                                          flaky sea salt, for sprinkling on top

Make the shortbread:  Heat oven to 350 degrees and line an 8” square baking pan with foil, allowing 2” of overhang on two sides.  In a food processor, combine butter, flour, sugar, cornmeal, and salt and pulse until a dough forms, about 2 minutes.  Press the dough into the prepared pan in an even layer.  Bake for about 25 minutes, until the shortbread is firm and the edges are golden, let cool completely. 

For the caramel:  In a small saucepan, melt butter with cream and salt over moderate heat; keep warm.  In medium saucepan, combine sugar and water and cook over moderate heat, swirling without stirring, until a golden caramel forms, about 7 minutes.  Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly, until the temperature reaches 230 degrees on a candy thermometer, 3 to 5 minutes.  Immediately pour the caramel over the cooled shortbread and let cool for 45 minutes. 

For the chocolate ganache:  Finely chop chocolate and transfer it to a medium heatproof bowl.  In a small saucepan, bring cream just to a simmer.  Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, 2 minutes; stir until smooth.  Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula.  Sprinkle with the flaky sea salt and your choice of toppings and refrigerate until chilled, 1 hour.  Lift the square using the foil.  Cut the shortbread into squares and serve slightly chilled.